Coffee and hazelnut amaretti

Name: Coffee and hazelnut amaretti
Yield: 20
Ingredients: 2 eggwhites, at room temperature; 150g caster sugar, plus extra to sprinkle; 300g hazelnut meal; 1 tsp vanilla bean paste; 30.00 ml instant coffee powder; 12 dark chocolate coated coffee beans

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by Silvia Colloca

Cook and author

Jul 14, 2016

Life is busy, but that shouldn't mean there's no time for a treat. Silvia Colloca shares her easy recipe for impressive Italian biscuits made at the touch of a (food processor) button.

2 eggwhites, at room temperature
150g caster sugar, plus extra to sprinkle
3 cups (300g) hazelnut meal
1 tsp vanilla bean paste
1 1/2 tbs instant coffee powder
12 dark chocolate coated coffee beans

Method

1.

Place all ingredients, except coffee beans, in a food processor and whiz until a soft, sticky batter forms. Working with 1 tbs batter at a time, roll into 20 equal-sized balls.
2.

Sprinkle with extra sugar then push one chocolate covered coffee bean into the top of each ball and flatten slightly using your hand. Place the amaretti on a large baking tray lined with baking paper and chill for 30 minutes.
3.

Preheat the oven to 170°C. Bake the amaretti for 15-18 minutes until cracking slightly, but still soft. Cool on a wire rack before serving.